This is by far the best tasting corn bread I have ever eaten. The recipe is originally from James Beard’s “Beard on Bread” but has been adapted a little over the years. This corn bread is great all times of the year, but especially with a hearty stew in the fall / winter months. I particularly enjoy it with the navajo stew.
2 cups of corn kernals
1 cup yellow course grind cornmeal
1 teaspoon salt
3 teaspoons double-acting baking powder
1 cup sour cream
1/2 cup of melted butter
2 eggs, well beaten
1 cup grated Monterey Jack
Preheat the oven to 350 degrees. Combine all the dry ingredients together in a bowl. Add in the beaten eggs followed by the butter and sour cream and mix well.. The dough should be have the consistency of pancake batter, but not too runny. Lastly mix in the corn kernels. Transfer into a 9-inch square baking dish and bake in the oven for 1 hour. When done it should be slightly browned on the top.
For this recipe I use frozen corn most of the time out of convenience, but it really does taste noticeably better with fresh corn.